Pomegranate and hibiscus jelly with Pistachio cream

Serves 6

A lighter, floral alternative to the panna cotta, this makes the perfect end to a meal.

For the jelly 1 pomegranate 2 tbsp caster sugar 2 bags hibiscus tea Juice of 1 lime 4 leaves of gelatine, soaked in a bowl of cold water

For the pistachio cream

100g pistachios 45ml milk 200ml double cream 1 tbsp caster sugar

Squeeze the juice of half a pomegranate into a pan with 350ml water, the sugar and the tea bags. Bring to the boil, then simmer on a low heat for 3 minutes. Turn off the heat, remove the tea bags and add the lime juice. Squeeze any excess water out of the gelatine leaves and add to the pan until they are dissolved. Pour into six small serving bowls and set in the fridge for 4 hours or overnight.

To make the pistachio cream, whizz the pistachios and milk in a blender or food processor until you have a paste that is almost smooth. Whip the double cream in a bowl until it forms soft ribbons, then add the pistachios and sift in the caster sugar. Fold together until it is well combined and then keep chilled until needed.

Serve the jellies with a dollop of pistachio cream and a scattering of pomegranate seeds.